Upon waking up from my less than desirable sleep from last night's outing, I just had to do something which didn't involve much brains much less thinking. I immediately had a craving for a fruit crumble but didn't have any apples or strawberries or even blue blackberries. All I had was bananas.
So t'was a banana crumb cake in the end that it came to pass.
Banana Crumb Cake aka B. C. Cake
Cake Base:
1/2 cup (125 g) butter (softened)
3/4 cup (185 g) brown sugar
1 egg
2 cups (500 g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
pinch cinnamon
1/2 cup (125 ml) milk
4 ripe bananas (sliced into 1 cm thickness)
Crumb Topping:
1 cup (250 g) all-purpose flour
1/2 cup (125 g) brown sugar
1/2 cup (125 g) butter (melted)
1. Preheat the oven at 180 degrees C and prepare a greased baking/casserole dish.
2. Cream the softened butter and sugar till fluffy using an electric mixer or by hand.
3. Beat in the egg till its consistency is slightly fluffy but not overly mixed.
4. In a separate bowl, combine the flour, baking powder, salt and cinnamon.
5. Mix in the flour and the milk into the butter and sugar with alternating additions. Add in 1/4 of the flour mixture and 1/3 of milk into the batter, combine them, and repeat till the batter becomes a thick but not stiff consistency.
6. Pour the batter into the prepared dish and level it. Place the sliced bananas neatly onto the batter and set aside.
7. For the crumb topping; pour the melted butter into the flour and sugar mix and combine them till you get crumbs no bigger than the size of your thumbnail. Or alternatively you can just stir it for a while and get your hands in there to rub the mixture together to get a fairly nice crumb mixture.
8. Sprinkle the crumb topping over the bananas evenly. Pop into the oven for 45 to 50 minutes. Test to see if it is done with a knife and if it comes out fairly clean, take it out to cool a bit or just dig straight in while it's hot and filled with comforting banana goodness.
Needless to say I myself dug straight into the cake once it came out of the oven ready to be ravaged by my hungry self. The crumb topping was delish, the bananas soft but not mushy and oh-so-warm, and the cake base was light and fluffy without being overly sweet.
The original recipe, which I had it modified quite a lot because I didn't have some of the ingredients, came from The Canadian Baker whose original recipe was actually a plum crumb cake. It looked too good to pass up trying my hand at in as I've been craving for a crumb cake or fruit cobbler for the longest time. Just anything with a crumb topping actually.
Anyway, seeing as I still had some more bananas from my last banana adventure, I decided to give it a go and see how the banana variation will turn out. I couldn't be happier with the result as I did the modifications and alteration in measurements in my head and a slight help of intuition. I was just glad it came out great seeing as this is my first time baking a crumb cake.
I'm getting a bit peckish again and in the mood for more banana-ey goodness. Mmm, bananas!
So t'was a banana crumb cake in the end that it came to pass.
Banana Crumb Cake aka B. C. Cake
Cake Base:
1/2 cup (125 g) butter (softened)
3/4 cup (185 g) brown sugar
1 egg
2 cups (500 g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
pinch cinnamon
1/2 cup (125 ml) milk
4 ripe bananas (sliced into 1 cm thickness)
Crumb Topping:
1 cup (250 g) all-purpose flour
1/2 cup (125 g) brown sugar
1/2 cup (125 g) butter (melted)
1. Preheat the oven at 180 degrees C and prepare a greased baking/casserole dish.
2. Cream the softened butter and sugar till fluffy using an electric mixer or by hand.
3. Beat in the egg till its consistency is slightly fluffy but not overly mixed.
4. In a separate bowl, combine the flour, baking powder, salt and cinnamon.
5. Mix in the flour and the milk into the butter and sugar with alternating additions. Add in 1/4 of the flour mixture and 1/3 of milk into the batter, combine them, and repeat till the batter becomes a thick but not stiff consistency.
6. Pour the batter into the prepared dish and level it. Place the sliced bananas neatly onto the batter and set aside.
7. For the crumb topping; pour the melted butter into the flour and sugar mix and combine them till you get crumbs no bigger than the size of your thumbnail. Or alternatively you can just stir it for a while and get your hands in there to rub the mixture together to get a fairly nice crumb mixture.
8. Sprinkle the crumb topping over the bananas evenly. Pop into the oven for 45 to 50 minutes. Test to see if it is done with a knife and if it comes out fairly clean, take it out to cool a bit or just dig straight in while it's hot and filled with comforting banana goodness.
Needless to say I myself dug straight into the cake once it came out of the oven ready to be ravaged by my hungry self. The crumb topping was delish, the bananas soft but not mushy and oh-so-warm, and the cake base was light and fluffy without being overly sweet.
The original recipe, which I had it modified quite a lot because I didn't have some of the ingredients, came from The Canadian Baker whose original recipe was actually a plum crumb cake. It looked too good to pass up trying my hand at in as I've been craving for a crumb cake or fruit cobbler for the longest time. Just anything with a crumb topping actually.
Anyway, seeing as I still had some more bananas from my last banana adventure, I decided to give it a go and see how the banana variation will turn out. I couldn't be happier with the result as I did the modifications and alteration in measurements in my head and a slight help of intuition. I was just glad it came out great seeing as this is my first time baking a crumb cake.
I'm getting a bit peckish again and in the mood for more banana-ey goodness. Mmm, bananas!
1 comment:
You did a great job! Using bananas was very creative - I'll have to try it out soon!
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